Spicy Carrot Salad (Printable Version)

Crunchy shredded carrots in a tangy Asian dressing with soy, sesame oil, and chili notes.

# Needed Ingredients:

→ Vegetables

01 - 4 large carrots, peeled and shredded (approximately 3 cups)
02 - 2 spring onions, thinly sliced
03 - 2 tablespoons fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons soy sauce (or tamari for gluten-free)
05 - 1 tablespoon toasted sesame oil
06 - 2 teaspoons rice vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 to 2 teaspoons chili garlic sauce or sriracha, to taste
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1 teaspoon sesame seeds

→ Garnish

12 - 2 tablespoons roasted peanuts or cashews, chopped (optional)
13 - Extra sesame seeds, for sprinkling

# Steps:

01 - In a large bowl, mix the shredded carrots, spring onions, and cilantro if using.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, chili garlic sauce or sriracha, grated ginger, minced garlic, and sesame seeds in a small bowl.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Taste the salad and adjust by adding more chili sauce or soy sauce according to preference.
05 - Transfer to a serving dish, then sprinkle with chopped roasted peanuts or cashews and extra sesame seeds.
06 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you've been in the kitchen all day.
  • The heat builds slowly, so even people who think they don't like spicy food usually come back for seconds.
  • It works as a side, a starter, or even a light lunch when you're not in the mood for anything heavy.
02 -
  • Shred your carrots as close to serving time as possible—they'll stay crunchier and sweeter if they're not sitting in the bowl releasing moisture.
  • The dressing will seize up and separate if you make it hours ahead; whisk it again just before tossing, or make it fresh on the spot.
  • This salad actually tastes better after 15 minutes of chilling, so don't panic if it seems a little watery right after tossing—the carrots will soften slightly and absorb the flavors more completely.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes—the difference between fresh-toasted and store-bought is the difference between a good salad and one you'll actually crave.
  • If you're sensitive to raw garlic, grate your clove and let it sit in the sesame oil for a few minutes before whisking in the other ingredients; it mellows the bite while keeping the flavor.
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